BIOLOGICAL REQUIREMENTS OF SHIPPING RED MEATS
The movement of fresh beef from the packing house to the consumer is a complex procedure involving costs associated with loading, transportation, unloading, storage, shrinkage and spoilage. These costs are increased substantially if the beef moves in two-stage distribution pattern involving an intermediate stop at a distribution center. A great majority of the fresh beef currently being distributed is in the same manner and form it was 25 years ago--quarters suspended on hooks in mechanically regrigerated rail cars or by refrigerated highway trucks. Under such circumstances beef is subjected to a variety of storage conditions, most of which are detrimental to product quality.
- Presented at the 1972 Conference on Handling Perishables, which was sponsored by the Institute of Food and Agricultural Sciences, Univ. of Florida and the US Department of Agricultural; and held on Jan. 9-11, 1972.
University of Florida, GainesvilleInstitute of Food and Agricultural Sciences
Gainesville, FL USA 32601
- SMITH, G C
- Publication Date: 1972-1
- Features: Tables;
- Pagination: p. 132-143
- Accession Number: 00050115
- Record Type: Publication
- Report/Paper Numbers: Proceeding
- Files: TRIS
- Created Date: Jan 31 1974 12:00AM